Preparation

In a shallow baking dish whisk together milk, egg, oil, and salt and pepper to taste. In another shallow baking dish stir together bread crumbs, cumin, paprika, and salt and pepper to taste.

Set rack about 6 inches from heat and preheat broiler.

Dip chicken breasts, 1 at a time, in milk mixture, letting excess drip off, and coat with bread crumb mixture, patting to adhere. Transfer chicken as coated to rack of a foil-lined broiler pan. Broil chicken until cooked through, about 7 minutes on each side.

In a small bowl whisk together pesto, yogurt, lime juice, and 1 tablespoon hot water, adding additional hot water if necessary to reach desired consistency. Season pesto with salt and pepper and serve over chicken.

To make the pesto:

In a food processor blend together all ingredients with salt and pepper to taste until smooth. (Pesto keeps, surface covered with plastic wrap, chilled, 1 week.) Makes about 2/3 cup.

This was good! I added garlic to the pesto but other than that made it as written and served over chicken. I paired it with orechiette that I mixed with leftover pesto and a scoop of ricotta. I'm a huge fan of traditional pesto and this isn't quite as good in my opinion but nice for a change of pace.

I made just the
chicken part of this
dish, not the pesto.
Under the broiler,
the bread crumbs
started to burn, so
I turned the chicken
before the
prescribed 7 min. I
ended up baking
(with foil cover) to
finish, 375 for
about 15 minutes. I
served the chicken
with mashed potatoes
and some leftover
Thanksgiving gravy
and it was a big
hit!

I made this recipe with no alterations. It was easy, and had a fresh, subtle flavor. My husband loved it, because he's not a fan of regular pesto, which has too much garlic for him. This tasted great, even without any garlic, and the chicken was easy and tasty, too. The leftover pesto also makes a great addition to vinaigrette and tuna salad. I think it was the best tuna sandwich I ever had.

I also changed a few
things and it turned
out fantastic. I
marinated the
chicken breasts for
3 hours in garlic,
olive oil, salt and
pepper and a
generous amount of
lime juice.
I also used half
cilantro, half fresh
basil in the pesto,
and substituted pine
nuts for walnuts.
This dish was a big
hit even with my 5
year old.
It's a fairly
complicated recipe
with quite a few
steps but it's worth
it!

Delicious, but I screwed with the recipe a lot. I wanted to grill the chicken, so instead of breading it I marinated it in some olive oil, a bit of lime juice, cumin, cayenne pepper, and some garlic powder for about an hour. For the pesto, I didn't have any yogurt so I used fat-free mayo instead, and I also added a bit of white pepper and seasoned salt. The chicken, grilled in a Foreman grill, came out semi-blackened - delish - and with the pesto spread on top was WONDERFUL. (If there was any left over it would have made superb day-after sandwiches with some tomatoes and greens.) I made grilled red and yellow bell peppers on the side, and plain white rice. Served with very cold beer garnished with lime. Yum!